Curry Night: Masala Beef & Potato Curry
with Garlic Flatbreads & Yoghurt
Forget take-away because this curry is popping with delightfully spiced beef strips, potato chunks soaking up the coconut sauce and help from fluffy flatbreads so not a drop is missed. It’s curry any day, every day!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
2
potato
1 packet
beef strips
1 packet
Masala Paste
1 tin
coconut milk
2
flatbreads
(Contains Gluten, Soy; May be present Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )
1 bag
coriander
3 clove
garlic
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Brown Mustard Seeds
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
½ cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • In a medium bowl, combine beef strips, Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. • In a small heatproof bowl, microwave the butter and 1/2 the garlic in 10 second bursts, until melted. Season.
• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. • Cook masala paste, brown mustard seeds and the remaining garlic until fragrant, 1 minute. • Add coconut milk, the water and brown sugar. Stir to combine and simmer until slightly reduced, 1-2 minutes. • Remove from heat, then stir through beef strips and roasted veggies. Season to taste.
• While the curry is cooking, brush garlic butter over one side of the flatbreads. • Place flatbreads directly on an oven wire rack and bake until warmed through, 4-7 minutes.
• Divide Masala beef and potato curry between bowls. • Top with Greek-style yoghurt and tear over coriander. • Serve with garlic flatbreads. Enjoy!